It was one of those obnoxiously gorgeous Mediterranean summer days in Barcelona when I parked myself at a tapas bar for a snack and a little people-watching. To supplement a couple of my favorites (patatas bravas and a plate of jamón ibérico), I ordered espinacas con garbanzos-- spinach with garbanzos-- a classic and ubiquitous Catalonian dish that is remarkably simple and delicious.
It can range from slightly soupy to almost sauce-less; this version is somewhere in between. I like just a hint of the smoked Spanish paprika to come through, so I use just a 1/4 teaspoon of it, but if you really like it, use more. While this dish works well as a side dish, I will sometimes toss it with pasta to make a meal of it. I make this whenever I want to transport myself back to Spain but am short an airline ticket. —vvvanessa
6-8 as a side dish
extra virgin olive oil (preferably Spanish) plus extra for garnish
thinly sliced white or yellow onion
fresh spinach, cleaned, dried, and roughly chopped
plain tomato sauce
cooked garbanzo beans (one 15 1/2-ounce can drained)